CHOCOLATE YULE LOG

Ingredients

175g/6oz caster sugar
6 free-range eggs
separated
50g/2oz plain flour
175g/6oz dark chocolate
melted
150ml/5fl oz double cream
whipped until soft peaks form when the whisk is removed
50g/2oz mascarpone
75g/3oz cooked chestnuts
roughly chopped
2-3 tbsp icing sugar
for dusting

Directions

Preheat the oven to 180C/350F/Gas 4.
Line a 23x33cm/9x13in Swiss roll tin with a sheet of greaseproof paper and brush the paper lightly with vegetable oil.
Whisk the caster sugar and egg yolks together in a bowl until pale and thick. Stir in the flour until combined
then stir in the melted chocolate.
Meanwhile
whisk the egg whites until stiff peaks form when the whisk is removed.
Gently fold a spoonful of the whisked egg whites into the chocolate mixture
using a large metal spoon
then gently fold in the remaining egg whites until just combined. (NB: Do not overmix.)
Carefully pour the cake batter into the prepared Swiss roll tin and bake for 18-20 minutes
until the cake has risen and springs back when a finger is pressed gently into the centre.
When the cake is cooked
set it aside
in the tin
on a wire rack
to cool for at least two hours.
When the cake is completely cool
run a butter knife around the inside edge of the tin to loosen the cake. Spread a tea towel out on a large chopping board. With one bold movement
turn the whole cake out onto the tea towel
then lift away the tin. Carefully peel away the greaseproof paper lining.
Meanwhile
for the filling
whipped cream and mascarpone in a bowl until well combined
then fold in the chopped chestnuts. Spread the filling all over the cake
leaving a 2cm/1in border free at the edge.
Starting at the longest side of the cake
gently but firmly roll up the cake
as you would a Swiss roll
using the tea towel as a guide. Transfer the Swiss roll to a flat serving dish.
To serve
cut the yule log into slices and dust with icing sugar.

CHOCOLATE YULE LOG

Ingredients

Directions

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